Roasted Vegetable-Cheese Pie

READY IN: 1hr 25mins
Recipe by Vino Girl

A vegetable pie with a rice crust. From Cooking Light

Top Review by gadgetman0404

This was good although I think the olives might be a bit overpowering for a dish that would be fine with a little less. Out of habit I used brown rice for the crust which worked nicely and added a bit of nuttiness to the dish. I also used halved grape and cherry tomatoes from my wife's garden instead of sliced. In any case, this is a great jumping off point for an endless number of possibilities. Next time I make this, I'll consider removing the olives, upping the salt a bit and adding some eggplant to the mix of veggies.

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
  3. Remove from oven. Increase oven temperature to 450°.
  4. Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
  5. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
  6. Reduce oven temperature to 375°.
  7. Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

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